Authentic TURKISH Chicken & Rice "Perde Pilav" / Regional Food Series - Southeastern SİİRT CITY

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped almonds

Sunflower seeds provide a similar crunch at a lower cost.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries offer a tart flavor while raisins are more economical.

yufka

🥗Healthier: whole wheat tortillas

💰Cheaper: phyllo dough

Whole wheat tortillas can be a healthier alternative, while phyllo is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option, while margarine is often less expensive.

Soak the rice in hot salty water for at least 45 minutes or 2-3 hours, then drain.

In a pot, heat vegetable oil and cook the chicken until browned.

Add bay leaves, peppercorns, and water to the pot and bring to a boil.

Reduce heat and simmer until chicken is cooked through, about 30-40 minutes.

Remove the chicken and let it cool, then shred the meat.

In a skillet, melt butter and olive oil, then sauté the almonds until golden.

Add the drained rice, currants, and spices to the skillet, mixing well to coat the rice.

Pour in the chicken broth from the pot, bring to a boil, then cover and cook on low heat until rice is tender, about 15-20 minutes.

Preheat the oven to 180°C (350°F).

Grease a baking dish with butter and layer yufka sheets, allowing edges to hang over.

Spread the rice mixture evenly over the yufka, then fold the overhanging yufka over the rice, sealing it in.

Beat an egg and brush it over the top of the yufka.

Bake in the preheated oven for 30-35 minutes, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens